Head Chef, Andrew Billings, previously ran the kitchen at the griffin Inn in Fletching for 10 years, where they achieved numerous awards and local notoriety. Andrew's menu is fresh, seasonal and sourced from the local farms around Rye, Sussex and Kent. Much of the fish and seafood is freshly caught by the trawlers of Rye Bay. The bar offers a large range of wine by the glass, including those from vineyards in East Sussex and Kent.